Creamy Sun Dried Tomato Chicken (Printable)
Juicy chicken and penne in a velvety sun-dried tomato cream sauce with Parmesan and fresh basil.
# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon smoked paprika
06 - 2 tablespoons extra virgin olive oil
→ Pasta
07 - 12 ounces penne or fettuccine
→ Sun-Dried Tomato Cream Sauce
08 - 3 tablespoons unsalted butter
09 - 4 cloves garlic, minced
10 - 3.5 ounces sun-dried tomatoes packed in oil, drained and thinly sliced
11 - 1 cup heavy cream
12 - 1/2 cup chicken broth
13 - 1/2 cup freshly grated Parmesan cheese
14 - 1 teaspoon Italian seasoning blend
15 - 1/4 teaspoon crushed red pepper flakes (optional)
16 - Salt and pepper to taste
→ Garnish
17 - 2 tablespoons fresh basil, chopped
18 - Additional grated Parmesan cheese for serving
# Directions:
01 - Pat the chicken breasts dry and season both sides evenly with salt, black pepper, garlic powder, and smoked paprika.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 5 to 6 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer to a plate and let rest.
03 - While the chicken rests, cook the pasta in a large pot of generously salted boiling water until al dente. Reserve 1/2 cup of the starchy pasta water before draining.
04 - In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, approximately 1 minute, scraping up any browned bits from the bottom of the pan.
05 - Stir in the sliced sun-dried tomatoes and cook for 2 minutes, allowing their concentrated flavor to infuse into the butter and garlic.
06 - Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer over medium heat.
07 - Add the Parmesan cheese, Italian seasoning, and red pepper flakes. Stir continuously until the sauce thickens and coats the back of a spoon, about 2 to 3 minutes. Adjust seasoning with salt and pepper to taste.
08 - Slice the rested chicken into strips. Return the chicken to the skillet, add the drained pasta, and toss everything together until evenly coated. Use the reserved pasta water to adjust the sauce to your preferred consistency. Serve immediately, garnished with fresh basil and extra Parmesan.
# Expert Tips:
01 -
- The cream sauce comes together in one pan and tastes like something you would pay twenty eight dollars for at a nice restaurant.
- Sun dried tomatoes bring this deep, tangy sweetness that makes people close their eyes when they take a bite.
- It looks incredibly impressive but the whole thing is done in under an hour with zero fancy techniques.
02 -
- Do not move the chicken around while it is searing, letting it sit undisturbed is what creates that restaurant quality crust.
- Reserving pasta water is not optional, without it the sauce can turn thick and clingy instead of silky.
- If the cream sauce looks broken or greasy, lower the heat immediately and stir in a splash of pasta water to bring it back together.
03 -
- Pound the chicken to an even thickness before seasoning, it takes two minutes and guarantees juicy results instead of dry edges and a raw center.
- Grate your Parmesan as finely as possible so it melts invisibly into the sauce rather than leaving stringy clumps behind.